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Weeknight
Cooking

CURRIED LENTIL-VEGETABLE SOUP PASTA WITH TOMATOES, SALAMI
AND SMOKED MOZZARELLA
ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4
ACTIVE: 20 min l TOTAL: 25 min l SERVES: 4
¼ cup extra-virgin olive oil
1 tablespoon grated peeled fresh ginger
1½ pounds assorted heirloom tomatoes (3 to 4),
3 cloves garlic, minced
cored and chopped
1 tablespoon plus 1 teaspoon curry powder
3 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
1 tablespoon red wine vinegar
More than
1½ cups dried green or red lentils, picked over READERS’ CHOICE
Kosher salt and freshly ground pepper
4 carrots, thinly sliced half of you
12 ounces campanelle or penne pasta
2 leeks, halved lengthwise, thinly sliced and well rinsed eat pasta at
2 ounces deli-sliced salami, chopped
Kosher salt and freshly ground pepper least once
4 ounces smoked mozzarella, diced
1 5-ounce package baby spinach (about 8 cups) a week!
½ cup fresh basil, torn
2 pieces naan bread
2 tablespoons chopped fresh parsley
Plain yogurt and fresh cilantro, for topping
1. Toss the tomatoes in a large bowl with 2 tablespoons olive oil,
1. Preheat the oven to 400˚. Heat 2 tablespoons olive oil in a large
the vinegar and a large pinch each of salt and pepper; set aside
pot or Dutch oven over medium-high heat. Add the ginger and
to marinate.
2 minced garlic cloves; cook, stirring, until golden, about 1 minute.
2. Meanwhile, bring a large pot of salted water to a boil. Add the
Add 1 tablespoon curry powder and the tomato paste and cook,
pasta and cook as the label directs. Reserve ½ cup cooking water,
stirring, until the ginger and garlic are well coated, about 1 minute.
then drain. Add the warm pasta to the tomatoes along with the
2. Add the lentils, carrots, leeks and 7 cups water. Bring to a
salami and ¼ cup of the reserved cooking water; stir to combine.
boil, then reduce the heat so the liquid simmers. Season with
3. Add the remaining 1 tablespoon olive oil, the mozzarella, basil
¾ teaspoon salt and a few grinds of pepper. Cook until the lentils
and parsley to the pasta; toss until combined and slightly saucy.
are tender and start breaking apart, about 25 minutes. Add the
Add the remaining reserved cooking water as needed to loosen,
spinach and stir until wilted; season with salt and pepper.
1 tablespoon at a time. Season with salt and pepper.
3. Meanwhile, cut the naan into 1-inch pieces. Whisk the
remaining 2 tablespoons olive oil, 1 minced garlic clove and Per serving: Calories 570; Fat 23 g (Saturated 7 g); Cholesterol 35 mg;
Sodium 490 mg; Carbohydrate 69 g; Fiber 4 g; Sugars 9 g; Protein 21 g
1 teaspoon curry powder and ¼ teaspoon salt in a large bowl.
Add the naan and toss to coat. Spread on a baking sheet and
bake until golden and crisp, about 10 minutes.
4. Top each serving of soup with the naan croutons, a dollop of
yogurt and some cilantro.
Per serving: Calories 520; Fat 18 g (Saturated 3 g); Cholesterol 0 mg;
Sodium 620 mg; Carbohydrate 70 g; Fiber 17 g; Sugars 7 g; Protein 24 g

104 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016